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Herbed Onion Bagels

2 reviews
Total Time
Prep: 30 min. + chilling Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Pam Kaiser, Mansfield, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 03, 2024

I created my delightful bagels by combining elements from several recipes. I enjoy them for breakfast plain or with onion and chive cream cheese. —Pam Kaiser, Mansfield, Missouri

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Test Kitchen tips
  • To prepare dough by hand: Dissolve yeast in warm water. In small bowl, combine sour cream and 2 tablespoons sugar. In a large bowl, combine, cooked onion mixture, 1-1/2 teaspoons salt, herbs, garlic and flour. Add yeast mixture, sour cream mixture and enough water to form a soft dough. Turn onto a floured surface; knead until a smooth, firm dough forms, 8-10 minutes. Cover and let rest 30 minutes in a warm place. Proceed with recipe as written.
    • Test Kitchen Approved

    Herbed Onion Bagels

    2 reviews
    Prep Time 30 min
    Cook Time 15 min
    Yield 9 bagels

    Ingredients

    • 1/2 cup finely chopped sweet onion
    • 2 tablespoons butter
    • 3/4 cup warm water (70° to 80°)
    • 1/4 cup sour cream
    • 3 tablespoons sugar, divided
    • 3-1/2 teaspoons salt, divided
    • 1-1/2 teaspoons minced chives
    • 1-1/2 teaspoons dried basil
    • 1-1/2 teaspoons dried parsley flakes
    • 3/4 teaspoon dried oregano
    • 3/4 teaspoon dill weed
    • 3/4 teaspoon dried minced garlic
    • 3 cups bread flour
    • 1 package (1/4 ounce) active dry yeast
    • 3 quarts water
    • 2 tablespoons yellow cornmeal
    Text Ingredients

    Directions

    1. In a large skillet, saute onion in butter until tender. In bread machine pan, place the water, sour cream, onion mixture, 2 tablespoons sugar, 1-1/2 teaspoons salt, herbs, garlic, flour and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed).
    2. When cycle is completed, turn dough onto a lightly floured surface. Shape into 9 balls. Push thumb through centers to form 1-1/2-in. holes. Place on parchment-lined baking sheets. Cover and let rest for 30 minutes. Refrigerate overnight.
    3. Let stand at room temperature for 30 minutes; flatten bagels slightly. In a non-aluminum Dutch oven, bring water to a boil with remaining sugar and salt. Drop bagels, 1 at a time, into water. Cook 30 seconds; turn and cook 30 seconds longer. Remove with a slotted spoon; drain well on paper towels.
    4. Sprinkle 2 greased baking sheets with cornmeal; place bagels 2 in. apart on prepared pans. Bake at 425° until golden brown, 12-15 minutes. Remove to wire racks to cool.

    Nutrition Facts

    1 bagel: 195 calories, 4g fat (2g saturated fat), 11mg cholesterol, 415mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 6g protein.

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